- 200 gram spaghetti
- 1 shallot
- 3 garlic cloves
- 1 large tablespoon brown sugar
- 2 tablespoons salty soy sauce
- 3 tablespoons sweet ketjap
- 3 celery stalks
- sunflower or other neutral oil
Kitchen equipment needed
- large pan
- cutting board & chef’s knife
- large skillet
- wooden spoon
Preparation — 15 minutes
Fill a large pan with water and bring to a boil. Meanwhile peel and finely chop the shallot and garlic cloves. Rinse and finely chop the celery and set aside.
Cook the spaghetti in the boiling water until it’s al dente and then drain it.
Finishing the Surinamese bami — 10 minutes
Heat a bit of oil in a large skillet and sauté the shallot and garlic for a few minutes. Stir in caster sugar along with soy sauce and ketjap. Add the cooked spaghetti and stir it well. Put a lid on and let it cook for a few minutes, this way the spaghetti will absorb the sauce.
Stir in the finely chopped celery, put the lid on again and serve after another few minutes. Enjoy!